Shrimp with White Chocolate Sauce
An unexpected match from chef Ricardo—the creaminess of white chocolate provides the perfect balance against the richness of garlic shrimp. The sweet harmony of these flavours will wow your taste buds. Be bold, and you'll be wowed by this surprising combination.
Lindt SWISS CLASSIC White Chocolate Bar - 100 Grams Bar
25 minutes
4 people
Ingredients
- Mashed cauliflower:
- 4 cups (1 L) cauliflower florets
- ½ onion, finely chopped
- 2 cups (500 mL) milk
- 2 tbsp (30 mL) butter
- Salt and pepper
- Shrimp:
- ½ onion, finely chopped
- ⅓ cup (75 mL) butter
- 1 clove garlic, minced
- ¼-inch (5 mm) thick slice fresh ginger, peeled and minced
- ½ cup (125 mL) apple cider
- ¾ lb (340 g) peeled, raw large shrimp (18 to 20)
- ½ oz (15 g) white chocolate, chopped
Lindt Chocolate In This Recipe
Method
Step 1.
Mashed cauliflower:
In a large saucepan bring cauliflower, onion and milk to a boil over medium heat.
Step 2.
Reduce heat to low; cover and simmer until vegetables are tender, 10 to 12 minutes. Drain well, discarding milk.
Step 3.
Transfer cauliflower and onions to food processor; add butter. Pulse until smooth. Season to taste with salt and pepper. Cover and set aside to keep warm.
Step 4.
Shrimp:
In large skillet set over medium heat, cook onion in 1 tbsp (15 mL) of the butter until softened, about 2 minutes. Add garlic and ginger; cook, stirring continuously, for 1 minute. Stir in cider, scraping up browned bits; bring to a boil. Add shrimp to skillet; cook, covered, until the shrimp turn pink, about 2 minutes. Using slotted spoon, transfer shrimp to plate; cover and set aside to keep warm.
Step 5.
Stir remaining butter and chocolate into cider mixture in skillet; cook until sauce is reduced and slightly syrupy, 1 to 2 minutes.
Step 6.
To serve, arrange shrimp over cauliflower; top with sauce.
Step 7.
Perfect pairing: Mission Hill Reserve Pinot Gris, BC The rich texture and lovely fruit flavours will sing nicely with the natural sweetness of the shrimp, cauliflower and white chocolate.
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